Pumpkin Soup Recipe

There’s something magical about a bowl of pumpkin soup—its velvety texture and rich, earthy flavors feel like a warm hug on a chilly day. This recipe balances the natural sweetness of pumpkin with savory spices, creating a comforting dish that’s both nourishing and indulgent. With just 20 minutes of prep and a little over an hour of simmering, the soup transforms into a silky masterpiece that’s worth every moment.

The aroma of roasted pumpkin mingling with garlic and herbs will fill your kitchen, promising a meal that’s as satisfying to make as it is to eat. Each spoonful offers a creamy, smooth consistency with a hint of warmth from spices like nutmeg and cinnamon. Perfect for cozy evenings or impressing guests, this soup is a celebration of fall’s finest flavors in every bite.

Ingredients for Creamy Pumpkin Soup

• 1 (4-pound) pumpkin (kabocha squash is best, but butternut squash works too)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, chopped
• 1 teaspoon sea salt, plus more for sprinkling
• 3 garlic cloves, chopped
• 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger as a substitute)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon ground cardamom
• 1 (14-ounce) can full-fat coconut milk (reserve a little for garnish)
• 2½ cups vegetable broth (chicken broth can be used as an alternative)
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper, to taste
• Water, as needed (to adjust consistency)
• Microgreens, optional, for garnish

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the pumpkin: Cut it in half, scoop out the seeds, and drizzle with olive oil. Sprinkle with salt and pepper. Place cut side down on the baking sheet and roast for 40 to 60 minutes, or until very soft. Let cool, then peel away the skin and measure 4½ packed cups of the flesh.
3. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté until soft, about 5 to 8 minutes.
4. Add the spices: Stir in the garlic, ginger, cumin, coriander, turmeric, and cardamom. Cook for 30 seconds, or until aromatic.
5. Combine the soup base: Add the roasted pumpkin, coconut milk, and vegetable broth. Stir well and simmer for 20 minutes.
6. Finish with vinegar: Stir in the apple cider vinegar.
7. Blend the soup: Transfer to a blender (work in batches if needed) and blend until smooth. If the soup is too thick, add water, ½ cup at a time, up to 1½ cups, to reach your desired consistency.
8. Season to taste: Adjust salt and pepper as needed.
9. Serve: Pour into bowls and garnish with a drizzle of reserved coconut milk, freshly ground black pepper, and microgreens, if desired.

Perfect Pairings: Serving Suggestions

This creamy pumpkin soup pairs beautifully with a slice of crusty sourdough bread or warm garlic naan for dipping. For a heartier meal, serve it alongside a fresh kale salad or a quinoa bowl. Pro tip: Add a dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds for extra texture and flavor.

Make It Ahead: Storage and Reheating

This soup stores wonderfully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for 3 months. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If it thickens, add a splash of vegetable broth or water to reach your desired consistency.

Switch It Up: Recipe Variations

Feel free to get creative with this recipe! Swap the pumpkin for butternut squash or sweet potatoes for a different twist. For a spicier kick, add a pinch of cayenne or red pepper flakes. If you’re not a fan of coconut milk, try using heavy cream or cashew cream instead. Experiment and make it your own!

Blend It Right: Equipment Guidance

To achieve that silky-smooth texture, a high-speed blender is your best friend. If you don’t have one, an immersion blender works well too—just blend directly in the pot. Safety tip: When blending hot soup, leave the blender lid slightly ajar and cover it with a kitchen towel to let steam escape and avoid splatters.

Quick Tips: Time-Saving Hacks

Short on time? Use pre-cut pumpkin or squash from the grocery store to skip the roasting step. Alternatively, roast the pumpkin a day ahead and store it in the fridge until you’re ready to make the soup. Every minute saved counts!

Pumpkin Soup

Amy

There’s something magical about a bowl of pumpkin soup—its velvety texture and rich, earthy flavors feel like a warm hug on a chilly day. With just 20 minutes of prep and a little over an hour of simmering, the soup transforms into a silky masterpiece that’s worth every moment.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Servings 6

Ingredients

  

1x2x3x

• 1 (4-pound) pumpkin (kabocha squash is best)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, chopped
• 1 teaspoon sea salt, plus more for sprinkling
• 3 garlic cloves, chopped
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon ground cardamom
• 1 (14-ounce) can full-fat coconut milk, reserve a little for garnish
• 2½ cups vegetable broth
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper
• Water, as needed
• Microgreens, optional, for garnish

Instructions

 

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 40 to 60 minutes, or until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.
• Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices are aromatic. Add the cooked squash, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.
• Transfer to a blender, working in batches if necessary. Blend until smooth. Kabocha squash can vary in water content, so if your soup is too thick, add up to 1½ cups water (½ cup at a time) to reach your desired consistency.
• Season to taste. Pour into bowls and garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.

Keyword autumn, creamy, pumpkin, soup, spices

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